Categories: Main Dish, Seafood, Stew
Ingredients
- 1/2 cup butter
- 1 stalk celery, minced
- 1 small onion, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 3 tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
- 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
- 2 cans condensed cream of potato soup (undiluted)
- 1 1/2 lbs shrimp or 1 1/2 lbs scallops or 1 1/2 lbs clams or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
- chopped fresh parsley (to garnish
Directions
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Melt butter in 3-quart saucepan over low heat.
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Saute’ celery and onion until tender.
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Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
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Add milk and condensed soup and stir until piping hot.
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Meanwhile clean and chop seafood as you like.
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I usually halve the shrimp and then cut one half in half and leave the other half whole.
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If using extra large scallops I usually quarter them.
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When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
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Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.